Savory Salmon-Crab Cakes

• servings: 4
• active time: 15 mins
• total time: 30 minutes

Ingredients

1 (14 oz.) can salmon

1/2 cup light cream

1 tsp. salt

1/2 tsp. ground white pepper

1 lb. precooked lump crabmeat

1/4 cup finely diced, seeded tomato

2 tbsp. each snipped fresh chives and chopped parsley

1 tbsp. extra virgin olive oil

Directions

In food processor, pulse salmon, cream, salt and pepper; process until smooth

Transfer to medium bowl; stir in crabmeat, tomato, chives and parsley until well blended

Shape into 8 (3 inch round) cakes

In large non-stick skillet, heat oil over medium-high heat

Add 4 cakes; fry 2 1/2 minutes per side to brown

Drain on paper towel

Fry remaining cakes; drain.